Rainbow Chard Rolls with Quinoa and Pickled stems

Here is a great snack using rainbow chard from the garden. I let the leaves grow probably too long but they were still tender and perfect for stuffing. This is a great alternative for swiss chard, kale, or any other leafy green that you like. The stems provide a great crunch and I don't like throwing those away. So I took the stems and pickled them which provided an added dimension to these chard rolls. I stuffed them with quinoa, left over farro, pumpkin seeds, apple, celery, and mint. Very healthy snack or great appetizer for any dinner party, especially for the vegetarians. The recipe is really easy.

2 Bunches of Rainbow Chard stems removed

1 cup of cooked quinoa

1 cup of cooked farro

1 cup of roasted pumpkin seeds

1 fuji apple peeled and diced

1/3 cup of diced celery

1/3 cup of celery leaves from the heart

2 tbsp of chopped mint

1 lemon juiced

3 tbsp of olive oil

salt and pepper

Pickled stems

1 1/2 cup of apple cider vinegar

2 cups of diced rainbow chard stems

1 cup of sugar

2 jalapenos with one slit on the side

2 tbsp of brown mustard seeds

2 garlic cloves

salt

For the pickle,

Place vinegar, jalapenos, sugar, mustard seeds, garlic in a pot and bring to a boil. Once the vinegar comes to a boil and the sugar has dissolved add your swiss chard stems and salt. Turn off the heat and allow to cool to room temperature (for quick pickling). If canning then following canning procedures. Set aside until ready to eat

For the rainbow chard

Place a pot of salted water on the stove and bring to a boil. Blanch the leaves of the rainbow chard in batches for 5-10 seconds. Then shock the leaves in ice water. Then squeeze out the excess water and lay flat on sheet pan to dry. You can also use a towel to help dry out the leaves of any left over water. Set aside until ready to stuff.

For the filling

Take your cooked quinoa, farro, roasted pumpkin seeds, celery leaves and diced stalks into a mixing bowl. Dice your apple and squeeze lemon juice all over the apples to prevent them from oxidising. Add the apple to the bowl. Add your chopped mint, olive oil, salt and pepper. Taste the quinoa mix and adjust seasoning if need be. Remember that you going to add acid to the rolls with the pickle so it the mix doesn't have to be really acidic.

To make the rolls,

Take the rainbow chard leaves and place flat on the cutting board. You might have to use two or three leaves depending on how big they are. You want to start off with round or rectangular leaf that you can fill with two spoonfuls of filling. Then wrap the leaf up like a spring roll. Repeat until all the leaves are filled. Then slice the rolls in 3 pieces and serve with pickled stems. You should get the acid and a bit of spice from the jalapenos.